Uploaded July 2026 | Updated September 2026, 2 weeks ago
Restaurants and foodservice operations contribute significantly to the 60 million tons of food wasted in the U.S. annually. An effective solution to address this challenge is leveraging culinary creativity to repurpose or upcycle overproduced, surplus food into new and delicious menu items that diners will love. This webinar features research insights and tactical guidance from a lead researcher and chef of a multi-site living laboratory research project led by MCURC in partnership with ReFED. Titled 'Repurpose with a Purpose,' the initiative and suite of resources is specifically designed for foodservice professionals like restaurant managers, chefs, and dining operators, offering actionable, cost-effective strategies and recipes to utilize high-quality prepped ingredients that would otherwise be wasted.
Restaurants and foodservice operations contribute significantly to the 60 million tons of food wasted in the U.S. annually. An effective solution to address this challenge is leveraging culinary creativity to repurpose or upcycle overproduced, surplus food into new and delicious menu items that diners will love. This webinar features research insights and tactical guidance from a lead researcher and chef of a multi-site living laboratory research project led by MCURC in partnership with ReFED. Titled 'Repurpose with a Purpose,' the initiative and suite of resources is specifically designed for foodservice professionals like restaurant managers, chefs, and dining operators, offering actionable, cost-effective strategies and recipes to utilize high-quality prepped ingredients that would otherwise be wasted.
